Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/375622
trends & happenings Small Specialty Stores Are Big Good news for the specialty food industry: a new study by the Food Marketing Institute found that for a growing number of people, the "primary store" is no longer king. Instead, shoppers are opting to make multiple stops for groceries. It's a surprising fnd for many, considering how busy consumers see themselves today, but the study shows that these shoppers are driven by a desire for fresh, high-quality food and are willing to travel far- ther and pay more for it. Also infuencing the trend is the disappearance of the "primary shopper" in each household; more members of the household are sharing the duties. While the survey shows that most shoppers still go to conventional grocery stores and super-centers for staples, they can't always fnd what they're looking for, particularly a good mix of value, quality, and private-label options. Offering an abundant mix of lo- cally sourced, high-quality fresh items stands to make specialty food stores a regular stop for shoppers.—D.S. CAVIAR GOES MAINSTREAM Caviar is set to become the new condiment of choice, according to CNNMoney.com. Gracing "ordinary" foods like tacos, fatbread, pasta, and burgers, this once-exclusive fsh roe's new presence may increase the num- ber of people using caviar to top ordinary items. Unfortunately, it will still cost a pretty penny. Those who have the spending cash can see the trend in effect at New York City's Serendipity restaurant, where diners can order a burger dressed with caviar for $295, or at The Cosmopolitan in Las Vegas, where a caviar taco runs for $78.—D.S. Kale, Meet the Brussels Sprout The kale craze continues, and what better next step than a new kale product? Enter Kalettes, a Brussels sprouts–kale hybrid developed by Tozer Seeds, a British vegetable breed- ing company. Set to hit markets in the U.S. this fall following a successful launch in the U.K., the new veggie has kale-like leaves on a Brussels sprouts–reminiscent stalk, and they're poised to be a hit.—D.S. WRANGLING FOOD WASTE FOR AID A new company is giving distributors a sustainable alter- native to disposing of unwanted food, much of which is tossed for aesthetic reasons. Food Cowboy helps truckers carting a load of rejected product locate food banks along their route to donate the items. The benefit for food banks could be huge, espe- cially considering that 40 percent of food in the U.S. goes uneaten, amounting to an equivalent of $165 billion wasted each year, according to a report by the Natural Resources Defense Council. Food con- tributions may also qualify for a tax deduction.—D.S. value of the personalized candy market in 2014. More than 7 per- cent of confectionery consumption globally is for personalized sweets. Source: Canadean $12 billion PHOTO: KALETTES.COM 16 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com